Pecan-Chili Lime Encrusted Chicken Breasts

Grubilicious Contributor: Stacy McCarty

I know this sounds weird but, it's soooo good. Another HEB chef recipe (see explanation below):

4 chicken breats (I used the thin chicken breats for milanesas rather than pounding the breasts (HA!) as explained below)
Sweet chili lime sauce
1 cup chopped pecans
2 cups bread crumbs
Oil (grapeseed or canola preferably)

Directions:
Mix bread crumbs and pecans together. Pound chicken breats to about 1/2 inch thick. Brush chicken with chili lime sauce. Encrust chicken with bread crumbs and pecan mixture. Heat pan on med-high, add oil, turn heat down to medium and cook chicken for approximately 4 minutes on each side.
Drizzle sauce over chicken when served.

Creamy Chicken Tortilla Soup

Grubilicious Contributor: Stacy McCarty

So, I was recently at the HEB doing some leisurely grocery shopping sans kiddos when I sampled a couple of really great recipes from the fabulous HEB chefs. And, of course, I always go to the grocery store hungry, so I was conned into buying all the expensive sauces, etc. for the recipes. Fortunately, they were really, really tasty and a big hit with the fam! Here's the first one:

CREAMY CHICKEN TORTILLA SOUP

Ingredients:

1 jar Canyon Tortilla Soup (with all the fancy pre-made stuff by the chef's station in HEB)
1 pkg. fully cooked HEB chicken fajitas (the small bag)
1 pint heavy whipping cream
8 oz. Velveeta cheese, cubed
avocado
sour cream
tortilla chips

Directions:
1. Place all ingredients into a large pot.
2. Simmer for 20 minutes on low heat.
3. Top with avocado, sour cream, tortilla chips